Low Salt Renal Friendly Easter Dinner Menu

Low Salt Renal Friendly Easter Dinner Menu

Deviled Eggs
 6 eggs, hard-cooked, cooled, shelled
 1/4 cup low-fat or fat free mayonnaise
 2 tablespoons sweet pickle relish (optional)
 1 tsp prepared horseradish (optional)
 2 tablespoons finely chopped onion or onion powder (not onion salt)
 1 tablespoon prepared yellow mustard
 paprika or finely chopped chives, for garnish
Cut eggs in half lengthwise, and remove yolks to a small bowl. Set whites aside. Mash the yolks with the mayonnaise,
adding each condiment/seasoning to taste. Spoon mixture back into egg whites and sprinkle with paprika or chopped
chives. 12 servings, approx. 60 mgs sodium each.

Salmon Toasts
(May also be served as dip with low-salt crackers like Hint of Salt Wheat Thins® or Triscuits®.)
 1 tall can salmon, drained
 1 (8 oz.)( low fat if watching your weight) pkg. cream cheese, softened to room temperature
 1 tsp. horseradish
 1 tsp. lemon juice
 Dash garlic powder
 Dash lemon and pepper seasoning
 2 tsp. grated onion
 Eight slices Wonder Bread® Small white bread, toasted and quartered in triangles
Drain salmon well, turn out into a small mixer bowl, and mash with a fork, removing any visible bones. Add softened
cream cheese, horseradish, lemon juice, onion and seasonings. Mix on low speed until well blended. Toast bread
and cut off crusts; cut into triangles. Spread 1 scant tablespoon of mixture onto each toast; or, serve in a bowl with
crackers. 140 mgs approx per 1 oz serving of spread, 25 mgs per toast triangle.

Lamb Chops
 One chop per person, approx. 6 oz. each.
Pan sear in unsalted butter and olive oil, or broil in oven. Season with fresh-ground black pepper. Garnish with fresh
parsley, serve with mint jelly on side. Approximately 148 mgs of sodium per chop.
A Variety of Side Dishes are Possible
 Fresh Asparagus, steamed, sprinkled with a little lemon juice, and served with unsalted butter and black pepper
 Herbed Rice – ½ cup per person, season with black pepper and dust with chopped chives.
 New Peas – steamed and served with a dusting of nutmeg
 Green Onions - cleaned, trimmed and served with any of the Mrs. Dash™ seasonings, like onion and herb, for
dipping.

Lemon Curd Tarts with Fresh Berries
 6 Individual tart shells, graham cracker tart shells, sponge cake shells, or angel food cake (9")
 1 pint fresh raspberries or blueberries, washed and chilled
 Whipped cream (optional) on side for self-serving( sugar free/fat free) if watching your weight)
Lemon Curd for filling
 3/4 cup fresh lemon juice
 4 large eggs ( use egg beaters if your cholesterol and triglycerides are high)
 1 2/3 cups granulated sugar ( Use splenda if you are diabetic or need to lose weight)
 3/4 cup (1 1/2 sticks) unsalted butter ( You can use low fat unsaturated varieties)
In a medium mixing bowl, beat the eggs and sugar together. Add the lemon juice and mix. Pour into medium
saucepan and add the butter. Stir constantly over medium heat, until boiling. Remove from heat. Let cool. (Lay a
sheet of cling-wrap on the surface of the custard to prevent a "skin" from forming). Spoon into tart shells just before
serving. Top with fresh berries, and serve the whipped cream on the side for guests to help themselves. Sponge cake
has about 144 mgs of sodium per 2 oz. serving,